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Mexican Inspired Coucous Salad
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Mexican Inspired Coucous Salad

Mexican flavours really make this couscous salad zingy and vibrant. It's great served with grilled meats or on its own as a light lunch.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Diet: Vegan, Vegetarian
Keyword: avocado, cherry tomatoes, coriander, couscous, cucumber, lime, spring onion, sweetcorn
Servings: 2 people
Calories: 549.75kcal
Author: Emma

Ingredients

  • 100 grams giant couscous
  • 4 spring onions finely sliced
  • 14 cherry tomatoes quartered
  • 0.5 yellow pepper diced
  • 0.5 red pepper diced
  • 1 inch cucumber diced
  • 150 grams tinned sweetcorn drained
  • 0.5 tsp salt
  • 1 small avocado diced
  • 1 tbsp olive oil
  • 2 limes juice only
  • 1 handful coriander roughly chopped

Instructions

  • Place the giant couscous into a saucepan and cover with 200ml boiling water. Simmer for 10 minutes or until the couscous has absorbed the liquid and is tender.
  • Once the giant couscous has cooked, leave it to cool completely.
  • In the meantime place the diced vegetables (except the avocado) into a bowl and sprinkle over the salt. Let the vegetables sit with the salt to draw out their juices.
  • Add the avocado, lime and olive oil to the vegetables and toss.
  • Next add the cooled giant couscous and 2/3rds of the chopped coriander leaves. Stir until combined.
  • Serve with the remaining coriander scattered on top.

Nutrition

Calories: 549.75kcal | Carbohydrates: 80.39g | Protein: 13.64g | Fat: 23.65g | Saturated Fat: 3.37g | Polyunsaturated Fat: 3.26g | Monounsaturated Fat: 15.33g | Sodium: 615.29mg | Potassium: 1266.11mg | Fiber: 15.33g | Sugar: 10.01g | Vitamin A: 2325.52IU | Vitamin C: 158.47mg | Calcium: 86.1mg | Iron: 3.35mg